Put the rice in a colander and rinse under cold water until the water runs out clear. Then let it soak in cold water for 15 minutes. Rinse the rice one last time and then put it in a saucepan with 50cl of water and bring to a boil.

Once the water boils, hold on medium heat, stirring for 2 minutes, then cover and cook on low heat for 12 minutes, stirring frequently to prevent the rice from sticking. Let it rest 10 minutes off heat, with the lid on.

Meanwhile, heat the rice vinegar in the microwave and add the sugar and salt. Mix well to dissolve the sugar. Transfer the warm rice in a bowl and add the vinegar. Mix gently with a wooden spoon and let cool to room temperature ([i]do not put it in the fridge).

Prepare the filling

While the rice is cooling down, remove the salmon from the freezer and cut into small cubes, then put them in a bowl and add the olive oil (you can add salt and pepper but I do not find it necessary - but I mean, who has ever seen a sushi master add salt and pepper?). Mix and set aside in the fridge.

Cut the avocados into thin slices.

Proceed to assemble the sushi cake

Prepare a bowl of cold water on your countertop. Cut a circle in the nori sheet of the size of your ring.

Put your ring on a serving dish and place the nori disc at the bottom. Pour half the rice over and press a little using wet hands. Cover with half of the cream cheese, half of the avocado slices and then half the salmon. Press down well with the back of a spoon. Sprinkle with chopped chives.

Repeat with remaining rice, cream cheese, avocado and salmon. Sprinkle with chopped chives and black sesame seeds. Arrange the sprouts in the center.

Take off the ring and serve cool with wasabi, pickled ginger and soy sauce.